A comprehensive study on flavor/cyclodextrin inclusion complexes

Abstract

Flavors, being highly volatile compounds used in various circumstance, often require encapsulation to facilitate their handling and processing. Among different encapsulation strategies, molecular inclusion complexation with cyclodextrins through host-guest interactions is one of the most commonly employed approach. This study focuses on the fabrication of different kinds of flavor/cyclodextrin inclusion complexes and the identification of inclusion regularities, as well as the prediction of encapsulation results based on the chemical structures and oil-water partition coefficients of flavors. Meanwhile, the property characterizations of representative inclusion complexes confirm improvements in sustained release ability and flavors stability. These inclusion complexes have potential applications in the fields of food and tobacco processing. Furthermore, we successfully prepare the inclusion products with stable loading capacities and yields in a 100 L reactor, suggesting the significant potential for industrial-scaled production using the preparation method for flavor/cyclodextrin inclusion complexes outlined in this study.